How do you make quinoa less mushy when cooking it?

If cooking a fresh batch of quinoa, use a little less water than what is recommended on the package (I tend to use 1/4 cup less water than the package normally recommends). Bring the quinoa to a boil, then put the heat on the lowest setting and cover for 15 minutes. Remove from heat and allow to sit covered for 5-10 minutes before fluffing with a fork.

Can leftovers be stored?

Yes. Store the quinoa and chickpeas in separate airtight containers in the fridge for up to 4 days.

Is this meal gluten-free?

This meal is naturally gluten and soy-free as written!

Chimichurri Beans and Toasted Garlic Quinoa

Name: Chimichurri Beans and Toasted Garlic Quinoa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1, 15 oz can chickpeas, drained and rinsed; 1/4 cup chimichurri sauce; 1-2 tbsp olive oil; 1 1/2 cups cooked quinoa; 1 shallot, diced; 2 cloves garlic, grated; 1/2 cup asparagus or snap peas, trimmed and cut on a bias; 1 cup kale, stems removed and shredded

Description

These chimichurri beans come together quick and are served over some veggie loaded toasted garlic quinoa. Fresh and tangy, and perfect to prep in advance.

Ingredients

Scale

1, 15 oz can chickpeas, drained and rinsed
1/4 cup chimichurri sauce
1–2 tbsp olive oil
1 1/2 cups cooked quinoa
1 shallot, diced
2 cloves garlic, grated
1/2 cup asparagus or snap peas, trimmed and cut on a bias
1 cup kale, stems removed and shredded

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Instructions

Combine the chickpeas and chimichurri together in a mixing bowl, stirring well until the chickpeas are completely coated. Cover and place the chickpeas in the fridge while you prep the quinoa.
Add a drizzle of oil to a sauté pan and place over medium low heat. To the pan, add the quinoa and a generous pinch of salt then stir to combine. Spread the quinoa out to cover the bottom of the pan and allow to toast undisturbed for 2-3 minutes. Then stir occasionally for 4 minutes until some of the quinoa starts to become more golden.
Stir in the shallots with a pinch of salt and sauté with the quinoa for 1-2 minutes. Add the garlic, asparagus and kale, then continue to sauté until the kale has fully wilted, about 3-4 minutes.
To assemble, portion the quinoa between bowls. Give the chickpeas a toss then portion and serve the beans over top the quinoa then garnish with any extra herbs that you like.

Notes

Get ahead start on marinating your beans. After you make the chimichurri meatballs, use the remaining sauce to marinate your beans in advance. The longer the beans sit in the marinade, the better!

Swap in the veggies you like. I prepped both snap peas and asparagus this week. This recipe was tested using both to confirm.

For more protein, consider adding some baked tofu, tempeh or hemp hearts to help boost the protein in your meal.

If you do the prep according the ingredient prep guide, your meal should come together in just 20 minutes. If you are making from scratch, do note the prep time will increase.